1️⃣ Heat olive oil in a large stockpot or Dutch oven over medium heat. 🍳
2️⃣ Season chicken with salt and pepper, to taste. 🍗
3️⃣ Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. 🍽️
4️⃣ Add garlic, bell pepper, and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. 🍲
5️⃣ Stir in red curry paste and ginger until fragrant, about 1 minute. 🌶️
6️⃣ Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot. 🥄
7️⃣ Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. 🔥
8️⃣ Stir in rice noodles, fish sauce, and brown sugar until noodles are tender, about 5 minutes. 🍜
9️⃣ Remove from heat; stir in green onions, cilantro, basil, and lime juice; season with salt and pepper, to taste. 🍋
🔟 Serve immediately. 🍽️
📌Notes:
✔️ Customize the soup with your favorite vegetables or tofu for a vegetarian option.
✔️ For an extra kick, add more red curry paste or a dash of chili flakes.
